ObjectivesThe aim of the MSc in Food Production Management is to train you to undertake a production or technical management role within the food processing industry. A feature of the course will be the strong interaction with the food industry. There will be an opportunity to visit a number of food factories and speakers from industry will make a significant contribution to the course. Many of the research projects will involve links with industry. You will acquire a basic knowledge of the special factors associated with food processing and food quality assurance. You will also be equipped with management skills that will enable you to contribute to this industry in both the developed and developing worlds. Applicants holding other qualifications may also be accepted on to this course but may be required to attend additional courses and / or to register initially for the Diploma rather than the MSc, with the opportunity to upgrade depending on progress. The programme is co-ordinated by the Division of Food Sciences and management aspects are taught primarily by the University’s Business School.
Entry requirementsThe course is ideally suited to those wishing to pursue careers in food companies, e.g. quality assurance manager and sensory scientist, as well as those planning to advance to higher research degree (PhD) study.
Academic titleMSc Food Production Management
Course descriptionKey facts
-This course is taught jointly be the Division of Food Sciences in the School of Biosciences, and the Division of Operations Management in Nottingham University Business School.
-Both of these groups are recognised as leaders in teaching and research and have extensive contacts with industry both in the UK and across the world – in fact, the Division of Food Sciences contains the highest rated University Food Sciences Research Group in the UK.
-The School of Biosciences is one of the largest and strongest Schools of its kind in the UK.
-It has consistently achieved high ratings in independent UK assessments of both research and teaching quality, receiving an RAE grade of 5A and 23/24 in the latest Teaching Quality Assessment.
-The Sutton Bonington Campus is a self-contained, 16-hectare site in the beautiful countryside of South Nottinghamshire and it offers a number of dedicated facilities applicable to this course.
Course Content
The MSc in Food Production Management will enable you to acquire a basic knowledge of the special factors associated with food processing and food quality assurance.
It will also equip you with the management skills that will allow you to make a contribution to this industry in both the developed and developing worlds.
Core modules taken on this course currently cover:
-Preservation and Food Quality Assurance
-Quality Management and Quality Techniques
-Food Factory Operations
-Supply Chain Management in Practice
A wide range of optional modules is also available – some examples are given below:
-Food Commodities
-Practical Factory and Laboratory Skills
-Food Production Practical
-Macromolecules
-Introduction to Managing Operations
-Performance Measure and Lean Techniques
-Chemistry and Processing of Plant Products
-Fundamentals of Hydrocolloid Technology
-Food Flavour
-Strategic Human Resource Management
-Managing International Operations
Over the summer period towards the end of the course, you will undertake a 60-credit research project in a subject related to Food Production Management. This is an opportunity to complete a major piece of independent research under the supervision of a suitably experienced member of academic staff.
Most projects are carried out in conjunction with the food industry – this can be either within the University or working within a company. Your project may involve practical work or be survey or literature-based.
A placement within a company will generally only be sought if you obtain a mark of at least 55% during the first semester.
The project will provide an insight into the scientific principles of food production processes or the application of modern management techniques to food manufacture.
Course Structure
The MSc in Food Production Management is delivered on a full-time basis over one year or part-time over two years. The course normally commences at the beginning of October.
The course comprises 180 credits, split across 120 credits’ worth of core and optional modules and a 60-credit research project completed towards the end of the course.
Assessment methods vary across the modules but typically consist of a combination of:
-Written examinations at the end of the appropriate semester associated with the lecture-based modules
-Formal coursework assignments associated with the lecture modules
-Research project
-A viva voce examination
You will be expected to take full responsibility for your project schedule but will receive assistance and advice from academics within the two Divisions running the course and / or an industrial sponsor. You will submit your dissertation at the end of your placement period.
To progress to the project component of the course, you must have an average mark from the two taught semesters of at least 50% with no more than 20 credits requiring reassessment.
We also offer a Postgraduate Diploma in Food Production Management, which has the same taught modules as the MSc but does not include a project module.